This gorgeous curry features a delicious, modern twist.
Cut the beetroot’s into 1cm slices and stems, if using, tint 1 cm pieces.
Heat the ghee in a heavy-based saucepan over medium heat and cook the onion and chillies for 6-8 minutes or until translucent.
Add the pandanus leaf, curry leaves and garlic and cook for another 3 minutes or until fragrant.
Add the remaining ingredients, cover, simmer over very low heat, stirring occasionally for 15-20minutes or until the beetroot is tender.
Season to taste and serve with toasted shredded coconut is desired.
The Lord Howe Cookbook is available from www.pinetrees.com.au
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